Until June, we can enjoy fresh sorrel. From it we will prepare an oxalic soup loved by many. This time, focus on a much better version of the known delicacy. The pre -war recipe beats all others on the head.
which has been around the world for thousands of years. Its properties were already used by ancient Romans, Egyptians and Greeks. It was no different with our ancestors. Our great grandparents and great -grandmothers went to the harvest every spring valuable leavesfrom which they prepared, among others sorrel.
A portion of such soups provided them with the most important ingredients. It’s a dose vitamins C, iron, potassium, calcium, magnesium, phosphorus. Sorrels offer a series from active substances anthrachin compounds, tannins, flavonoidsorganic acids.
Eating sorrel It can protect from anemia and help in the treatment of anemia. Contains large amounts of iron. The mineral participates in the production of red blood cells and hemoglobin. At the same time maybe soothe the symptoms of chronic fatigue by improving oxygen transport in the body.
In addition, sorrel has healing properties for the digestive system. Soothes indigestion, diarrhea. It will stop the multiplication of harmful bacteria and pathogens in the intestines. It will reduce the amount of inflammation of the gastrointestinal tract.
Numerous antioxidants make the spring herbs work anti -inflammatory, antiviral. It will build a disturbed immune system. It will facilitate recovery during infection and restore old strength.
However, not everyone should enjoy the properties of sorrel. Limiting consumption is recommended people with kidney, urinary tract and follicle diseases. It will also negatively affect the health of people suffering from rheumatism and osteoporosis.
Sorrel soup from a pre -war recipe is something different than we know today. Such a dish was cheap and nourishing at the same time. At a low cost, it was possible to eat and provide important ingredients for the body. It’s not only due to eggs, but also a portion of potatoes. It is at the same time really delicious. Return to the roots and prepare a pre -war oxalic soup for the next dinner.
Ingredients:
- 1.5 liters of water,
- 2 carrots,
- parsley,
- a piece of celery,
- a piece of time,
- 500 g of potatoes,
- 4 eggs,
- 2 tablespoons of chopped dill,
- a glass of chopped sorrel,
- 5 dag of butter,
- a glass of cream,
- bay leaves,
- allspice,
- sun,
- pepper.
Preparation method:
1) Wash and peel the vegetables. Dice the potatoes. Put them into a pot, pour 1.5 liters of water and add bay leaves, allspice. Salt and cook until the vegetables are tender.
2) Remove the Italian from the finished broth. Washed, tailless and chopped sorrel fry in a pan with dissolved butter. The leaves should change the color. After about 5 minutes, transfer it to the vegetable broth. Cook for 15 minutes.
3) Season the soup with salt and pepper. When the time passes, remove the pot from the heat and the oxalis with cream. You can pour it directly into the soup, but it is safer to harden it in advance, i.e. mix with a small amount of ready soup. Then there is a less chance that the cream is burning.
4) Hardly cook the eggs. Cut into halves or quarters and apply them to a plate. Pour the eggs with hot soup. Before serving, sprinkle with chopped dill.
Source: “Kitchen of the twenty years. What and how to eat” – Agnieszka Jeż, Teragałuje.pl
